Gotta love how everyone forgot about Newton in all this. Enjoy your instantly well-cooked hand, which is also made of meat.
this post was submitted on 26 Jun 2025
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Double the food. Sweet!
My man, if you slapped something at 32,000 miles per hour, you don't have a hand to cook anymore :P
As your friendly neighborhood person with knowledge about food and cooking, 2 pounds is an absurd weight for an uncooked rotisserie chicken, that is a very small and cooked weight, 4-6 pounds is going to be typical. Also, more importantly, you cannot cook something faster by increasing the temperature past a pretty quick point, meat is an excellent insulator. No slap can cook the inside of a frozen chicken unless the entire chicken disintegrates.
Tbf though, a slap at 3700 mph would absolutely disintegrate the chicken.
Shredded chicken it is
And your hand
Also, if you cooked it to 400 degrees it would be disgusting. You just need to cook it to 165. This guy might know about physics but he has never cooked anything before.
Speak for yourself, I love a good carbonized chicken
I've read that bone-in chicken should actually get to 190°F as this is when the collagen renders, but Idk it was on the Internet so...
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No one's going to point out the absurd starting assumption KE=mcT??
Why is that absurd?
What if I wanted to cook the chicke through friction, by say inserting an object 3 fingers or so thick in and out of its cavity as fast as athletically possible? ... so um... how long should I keep fucking my chicken?
alternatively, how long do I have to keep choking my chicken to cook it?
Math says it’ll take more than 2 minutes, so unfortunately it’s out of reach for you
Fucking nerds in the comments^l^ ^love^ ^it^
Yeah yeah we get it, Newton will fry your hand and pls don't cook a chicken to 205°C core temp.
BUT! What kinda physics major forgets Newton AND the fact that you won't convert kinetic energy into heat with 100% efficiency?
I know, three math majors in a trench coat, that's who'll forget it.
This guy engineers! Real world applications experience vs math
Where's the link to the YouTube video where someone tried this? I remember listening to it last time someone posted this.
Introducing the pneumatic oven range. Place the chicken in the can and press the button... No mess cooking and bone meal blending! High calcium foods!
In general, chicken needs to be heated to 74C or 165F for a few seconds to kill off dangerous pathogens.
Here is a list of other times and temperatures for chicken to be considered safe
So has anyone who's actually cooked a chicken before done the math? Because my guy just slapped this poor bird into pure carbon. Did he mean to do 205°F? It's still too high, but it would at least be edible.